Rosh HaShanah never really meant much to me. We didn’t celebrate it as a kid, and it wasn’t until I was 24 years old and living in Israel that I even discovered people had Rosh HaShanah seders. I was terrified at that table with Adam’s family, having absolutely no idea what to do with the pomegranate or what to say over the dates.

Celebrating the New Year in the US means literally nothing to me. This year, Rosh HaShanah is giving me the excuse to re-envision the person I want to become, in a more profound way than simply promising myself that I won’t be so shallow next year.

This year, I’m thinking about “grown up” Lauren. Will she be happy? Will she be proud of her life? What will she regret? This year, I am taking a personal inventory of the values, people, and activities that make a positive impact in my life, and I am “defriending” every.single.other.thing. I’m closing the book on doing things that are “the logical next step,” despite how badly the controlling, type-A in me wants everything to fit together like a puzzle. This year, I am opening my mind and heart to what makes sense for more reasons than just logic. And I hope you all find a moment to consider whether you are the person you want to be and, if not, feel empowered to reorganize the puzzle pieces. Shana Tova!

Combine the cheese, lemon, salt, honey in a small bowl. Set aside. Roll out your puff pastry, and, using a bowl w/a 5″ diameter, make four circles. Using a bowl with a 3″ diameter, make four more mini circles. Place your 5″ circles on a parchment-lined pan. Brush the outer inch of the 5″ diameter circles with egg. Place the small circles on the larger circles. Freeze for at least 30 minutes (I did mine over night if you’re planning ahead).

Preheat your oven to 375 F. Spread the cheese mixture on the area of the small circle. Slice your apples and arrange them on the tart. They look prettiest if you fan them out. Sprinkle with cinnamon. Melt the butter and 1/4 c honey together, and drizzle it over the tarts (leaving some for the end).

Bake for about 30 minutes or until golden brown. Drizzle with a little more of the honey (2 tblsp) & butter mixture. Serve warm! (But they are also really, really good cold.) Enjoy!